Paris Brest – Classic French Cream Puff Wreath

This easy Paris Brest recipe, also known as a classic French cream puff wreath, is a stunning dessert made with airy choux pastry, silky custard, and fresh whipped cream. It’s elegant, indulgent, and perfect for impressing guests during holidays, birthdays, or special gatherings.

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🍰 Ingredients

For the Pâte à Choux (Pastry Dough)

• 1 cup water
• 1/2 cup unsalted butter
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 eggs

For the Custard Filling

• 2 cups whole milk
• 3 eggs
• 1 egg yolk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1 tsp vanilla extract

For the Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar (plus more for dusting)
• 1 tsp vanilla extract

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👩‍🍳 Instructions

Step 1: Make the Custard (Do this several hours ahead or the night before)

1. In a large bowl, whisk the eggs and egg yolk with the sugar until light and thick.
2. Add the cornstarch, flour, and salt. Whisk until smooth.
3. In a saucepan, heat the milk until hot (almost boiling), then remove from heat.
4. Slowly pour about 1/4 cup hot milk into the egg mixture, whisking constantly to temper.
5. Pour the egg mixture into the saucepan with the remaining milk.
6. Cook over medium-low heat, whisking continuously until the mixture thickens into pudding.
7. Remove from heat, add vanilla, and whisk until smooth.
8. Transfer to a bowl, place plastic wrap directly on top, and refrigerate until completely chilled.

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Step 2: Make the Pâte à Choux Pastry

1. Preheat oven to 425°F (220°C).
2. In a saucepan, heat water, butter, sugar, and salt until simmering.
3. Remove from heat and add the flour all at once.
4. Stir vigorously until a dough forms and pulls away from the sides of the pan.
5. Return to low heat and stir for 1–2 minutes to remove excess moisture.
6. Remove from heat and allow to cool slightly.
7. Add eggs one at a time, mixing well after each addition until a smooth, glossy dough forms.

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Step 3: Shape the Paris Brest

1. Draw a 9-inch circle on parchment paper, then flip the paper over.
2. Using a piping bag or spoon, pipe or scoop mounds of choux pastry along the circle, touching each other.
3. Place into the oven and bake for 10 minutes at 425°F.
4. Without opening the door, reduce heat to 375°F (190°C) and bake for 20–25 more minutes until golden brown.
5. Pierce each puff with a sharp knife to release steam.
6. Turn off the oven, leave the door slightly open, and let the wreath rest inside for 15 minutes.
7. Place on a rack and cool completely.

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Step 4: Make the Whipped Cream

1. Beat the heavy cream on high speed until it begins to thicken.
2. Add powdered sugar and vanilla.
3. Continue beating until soft peaks form.

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Step 5: Assemble the Paris Brest

1. Cut the entire pastry wreath horizontally with a sharp serrated knife.
2. Spoon the chilled custard into the bottom halves of each puff cavity.
3. Pipe or spoon whipped cream on top of the custard.
4. Gently replace the top half of the wreath.
5. Dust generously with powdered sugar.

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✨ Tips for Perfect Paris Brest

• Do not open the oven during baking—this causes collapsing.
• Chill the custard thoroughly so your filling stays firm.
• Serve immediately or refrigerate up to 24 hours.
• Add toasted sliced almonds for a traditional Paris Brest garnish.

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💬 Final Thoughts

This Paris Brest is a breathtaking dessert that combines creamy, airy textures with a beautiful presentation. Whether for holidays or special celebrations, it always impresses!